Menu Enter a recipe name, ingredient, keyword...

Roasted Butternut Squash Soup


Rate this recipe 2.9/5 (17 Votes)


  • 6 Tablespoons Chopped Onion
  • 4 Tablespoons Margarine
  • 6 Cups peeled and cubed butternut squash
  • 3 Cups Chicken Stock
  • 1/2 teaspoon dried majoram
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon ground cayenne pepper
  • 1 (8 ounce) package of cream cheese


Servings 8
Level of difficulty Average
Cooking time 80mins
Cost Average budget


Step 1

Preheat over to 350 degrees

Step 2

Cut Squash in half. Place cut side down on backing sheet with olive oil, salt, pepper and bake for one hour

Step 3

Remove skin from squash and cube

Step 4

In a large saucepan, saute onions in margarine until. Add squash, chicken stock,marjoram, black pepper and cayenne pepper. Bring to boil, cook 20 minutes or until tender

Step 5

Puree squash and cream cheese in a blender or food processor until smooth. Return to saucepan and heat through DO NOT ALLOW TO BOIL


You'll also love

Review this recipe

Slow Cooker Butternut Squash and Apples Butternut Squash